#7 Iced melon soup with crispy prawns

10 | 10 - Edition Johann Lafer

Preparation

Peel the potatoes and use a spiralizer to cut into long spaghetti-like strips. Thoroughly wash the potato strips and dry well on kitchen roll. Carefully wrap the potato strips around each prawn. Heat the oil in a saucepan and fry the prawns. Season with salt, pepper and chilli. Halve the melons using a zig-zag pattern. Remove the seeds and flatten the base of each half.

Use a melon scoop to cut out balls of fruit pulp. Scrape out the remaining fruit pulp with a spoon and place in a blender. Add the lime juice, ice and remaining ingredients then blend to a soup on the highest setting. Place the pre-created balls into the halved melons. Fill with the soup and add the prawns. Garnish with lemon balm.